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Cooking Up a Few Good Stocks

Using good flavored stocks is a staple in many dishes. It's also a base for many soups. Here a few ideas and recipes to get you started

Chicken Stock
This is a very versatile stock and is easy to make.

Yield: 2 quarts (appx.)

Ingredients:

3 Qt. Water
3-4 Lb. Chicken, cut into quarter or halves (to fit into your pot), well rinsed
2 Onions, large, chopped
3 Celery stalks with leaves, chopped
5 Parsley Sprigs, cut up (Dried parsley flakes can be substituted)
2 Carrots, chopped
1 ½ tsp. Salt
½ tsp. Pepper
3 Bay Leaves
1 Rosemary "branches", chopped (Dried & crushed rosemary can be substituted)
2 Cloves Garlic, crushed (Garlic powder can be substituted
1 Tbsp. Worcestershire Sauce
1 Tbsp Olive Oil (Other oil can be substituted)

Steps:

1. Put oil and vegetables in large pot and sauté until soft. Bring to a boil
2. Add water, chicken pieces and all spices. Reduce to a simmer.
3. Cover pot partially and allow it to simmer for about 3 hours.
4. Remove chicken and allow it to cool.
5. Taste the stock and if not flavorful enough, simmer it for another 30 minutes or so.
6. Strain the stock. Chill in airtight jars until ready to use, or freeze in airtight containers
7. Remove the fat from the top of the stock just before you use it.

Light Stock
Use this in a consommé, or a light soup, or as the base for a sauce. It's traditionally made with veal bones, but you can use lamb, ham, or chicken bones instead.

Yield: 1 Gallon

Ingredients:

. Water, enough to cover all bones in your pot)
6 Lb. Ham, Lamb, Veal or Chicken bones
2 Onions, large, chopped
3 Celery stalks with leaves, chopped
8- 10 Parsley Sprigs, cut up (Dried parsley flakes can be substituted)
2 Carrots, chopped
1 Tbsp. Olive Oil (Other oil can be substituted)
1 ½ tsp. Salt
½ tsp. Pepper
2 Garlic Cloves, crushed (Garlic Powder may be substituted)
1 Tbsp. Worcestershire Sauce
5 Bay Leaves
2 Rosemary "branches", chopped (Dried & crushed rosemary can be substituted)

Steps:

1. Put bones and vegetables oil in a large pot and cover with water. Bring to a boil.
2. Skim off the scum from the top and add all spices. Reduce to a simmer.
3. Cover pot partially and allow it to simmer for about 3 hours. Remove the scum as needed
4. Remove bones and allow stock to cool.
5. Strain through a fine-mesh strainer lined with three or four layers of cheesecloth. Push ingredients through the cloth and strainer with a large spoon
6. Let stock completely cool and remove any fat from the surface.
7. Chill in airtight jars until ready to use, or freeze in air tight containers

Beef Stock
This is a very versatile stock but takes longer to make than chicken or light stock

Yield: 2 quarts (appx.)

Ingredients:

3 Qt. Water
5 Lb. Beef bones with meat on it, trimmed to remove any fat
1-2 Lb. Beef -any kind of uncooked beef except ground beef (stew meat, pieces of roast, etc.)
1 Carrot, chopped
2 Onions, large, chopped
2 Celery stalks with leaves, chopped
5 Parsley Sprigs, cut up (Dried parsley flakes can be substituted)
1 Tomato, chopped
2 tsp. Salt
¾ tsp. Pepper
5 Bay Leaves
2 Rosemary "branches", chopped (Dried & crushed rosemary can be substituted)
2 Cloves Garlic, crushed (Garlic powder can be substituted
1 Tbsp. Worcestershire Sauce
1 Tbsp. Olive Oil (Other oil can be substituted)

Steps:

1. Place the beef bones only (not the meat) onto a baking pan, (do not use foil) and put the pan into the oven at 400F and bake for about 10 - 12 minutes, being careful it does not burn.
2. Put the oil into the pot and heat. Once heated, add the onions and sauté, stirring constantly.
3. Add the carrots and once caramelization has begun, add the tomato
4. Once the vegetables have gotten a fairly dark caramelized color, add the celery.
5. Remove the bones from the oven, discarding any burn sections and add with the extra meat to the pot.
6. Add water to cover the bones, meat and vegetable. Add all remaining ingredients and bring to a boil.
7. Reduce to a simmer, partial cover the pot and let simmer for about 7 hours
8. Your baking sheet tray now contains particles from the bones and trim that have dripped out onto the bottom of the pan. Add a little water and place on your stove on low heat. Gently scrape the dripping and mix with the water. Add this mixture to your simmering pot of stock.
9. Occasionally skim the fat from the surface of the stock. Add water as necessary to keep the bones, etc. completely covered.
10. Remove from heat and allow the liquid to cool. Strain and chill in airtight jars until ready to use, or freeze in air tight containers

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